Are You 21 or Older?

Yes No

NOTICE:

View our COVID-19 Update
Hit Enter for Results

All

Beers

Events

Search Results Count

Maduro Arroz Con Pollo

Maduro Arroz con Pollo

INGREDIENTS

  • 5-6 chicken thighs or legs, bone-in, skin on
  • Kosher salt and black pepper, to season
  • 2 tsp cumin
  • ¼ cup olive oil
  • 1 large onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 3 cloves of garlic, crushed and minced
  • 2 cups of long grain white rice, rinsed
  • 12 oz Maduro Brown Ale
  • ½ cup chicken broth
  • 8 oz can tomato sauce
  • 2 tsp oregano
  • ½ tsp ground annatto (can substitute with turmeric)
  • 1 tsp cumin
  • 1 bay leaf
  • ½ tsp salt
  • 1 cup frozen peas

 

DIRECTIONS

  1. Season chicken with cumin, salt, and pepper. Make sure to season underneath the skin. Heat oil in a large deep skillet or Dutch oven over medium-high heat.
  2. Add chicken and brown well on all sides, until fat is rendered, about 7-10 minutes. Remove chicken and reserve.
  3. Add onion, bell pepper, and garlic to the skillet. Stir well and cook until onion is translucent, about 5 minutes. Add rice, Maduro Brown Ale, chicken broth, tomato sauce, oregano, annatto, cumin, bay leaf, and ½ tsp salt. Stir well to combine. Bring to a boil, cover, lower heat and simmer for 30-45 minutes, until rice is cooked. Add frozen peas in the last 5 minutes of cooking.
  4. Fluff rice with a fork and serve.

You can find Maduro near you using the Beer Finder, and make beer-inspired dishes all year long with more recipes like this one by Beer Belly.

 

Cigar City Brewing

This site uses cookies. By using this site or closing this notice, you agree to the use of cookies and our privacy policy.